Seared Duck Breasts With A Citrus-Tea Sauce

Recipe Ingredients

4		Boneless muscovy duck breast halves
1 1/2 teaspoons	7.5ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Sliced shallots
1 1/2 teaspoons	7.5ml	Sliced garlic
1 cup	237ml	Fresh orange juice
2 tablespoons	30ml	Loose Earl Grey tea leaves
3 cups	711ml	Dark chicken or duck stock
4 teaspoons	20ml	Sweet orange marmalade
1 teaspoon	5ml	Minced fresh rosemary
2 tablespoons	30ml	Cold unsalted butter - cut small pieces

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 375 degrees.

Score the fatty side of the duck breasts. Season on both sides with the Essence, salt and pepper and place in the refrigerator overnight.

In a large, heavy skillet over high heat cook duck breasts skin-side down until golden brown and crispy, about 6 minutes. Turn and sear for 1 minute. Transfer the duck breasts to a pan.

Remove all but 2 tablespoons of the duck fat from the skillet. Add the shallots and saute for 1 minute. Add the garlic and saute for 30 seconds. Add the orange juice and tea. Bring to a boil and reduce by half in volume. Add the stock, reduce the heat to medium-low, and simmer until reduced by half in volume, about 15 minutes. Place the duck breasts in the oven to heat through and finish cooking while the final sauce is being assembled, about 5 minutes for medium-rare.

Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon to extract all the liquid. Return the sauce to the pan. Add the marmalade and rosemary, and stir to combine. Taste and adjust the seasoning as necessary. Whisk in the butter and remove from the heat.

Remove the duck breasts from the oven and divide among 4 serving plates. Spoon the sauce over the duck breasts and serve.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B28) - from the - TV FOOD NETWORK

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